Liberty Market has locally-grown, organic mushrooms courtesy of Thacker’s Mushrooms (Thacker's is also at the Oakwood farm market on Saturday mornings). Mushrooms are another food (like squash) which pulls toxins from its growing environment, so it is very important to know where your mushrooms come from.
Mushrooms contain a wealth of nutrients, including niacin, thiamin, riboflavin, folate, phosphorus, iron, panthothenic acid, zinc, more potassium than bananas, copper, magnesium, vitamin B6 and vitamin D, as well as more selenium (important antioxidant) than any other produce. For all these reasons, mushrooms an important dietary supplement!
Mushrooms are high in protein (about 20 to 30 percent by dry weight) and high in fiber; fiber helps regulate the digestive system and helps control cholesterol. Mushrooms contain no cholesterol and are low in fat, calories and sodium.
As if this were not enough, there are other terrific health benefits: mushrooms boost the immune system in several ways: the selenium in mushrooms is an antioxidant which helps to neutralize free radicals, reducing the risk of cancer and other diseases. The triterpenes (steroid-like molecules) in mushrooms have anti-inflammatory properties, and the polysaccharides in mushrooms stimulate the immune system.
This recipe for sauteed mushrooms is practically a comfort food, and the nice texture and flavor of mushrooms prepared in this manner makes them rather a meat substitute! The fact that the recipe couldn't be much easier or quicker to make is a nice bonus! If you don't wish to use wine, you can use half cider vinegar and half white grape juice, or half cider vinegar and half ginger ale.
Mushrooms sauteed with wine
- 3 green onions with tops, chopped
- 1 garlic clove, minced
- 1/4 cup butter , melted
- 1 lb fresh mushrooms, sliced
- 1/4 cup dry white wine or half cider vinegar and half sweet white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Worcestershire sauce
Saute green onions and garlic in butter until tender. Stir in everything else and cook, uncovered, over low heat 30 minutes or until mushrooms are tender, stirring occasionally.
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